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Matcha Chia Pudding

Matcha Chia Pudding


  • 8 oz non-dairy milk like almond or coconut milk
  • ½ cup coconut cream (for non-dairy) otherwise heavy cream 
  • 2 tsp Agave Nectar, Honey or Maple Syrup
  • 1 tsp ceremonial matcha
  • 1/4 cup Chia Seeds

  • Directions:

  • In a deep bowl whisk together the milk and Matcha until Matcha is fully incorporated.
  • In an 8 oz mason jar or any container with a tight-fitting lid, add the milk, and Matcha mixture, coconut cream (or heavy cream if you can eat dairy), agave nectar, and chia seeds. Shake vigorously to mix thoroughly.
  • Allow to sit for 10 minutes, shake jar again to ensure that the chia seeds don't stick together, then allow to set at least an hour and a half before serving. Best results are when pudding is prepared the night. When ready to eat, top with desired fruit and/or other favorite breakfast toppings
  • Pudding can be stored in a lidded container in the refrigerator for up to three days

    This recipe was developed for the Cultured Cup by Shamilla Yeary

    Copyright The Cultured Cup


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